Preparation Steps

• Preheat oven to 335°F (170°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
• Spread the nuts on a small baking sheet and toast in the heating oven for 6–8 minutes until fragrant. Cool, then chop if not already chopped; reserve 2 tablespoons for topping.
• In a large bowl, mash the bananas with the brown sugar until mostly smooth with a few small bits for texture.
• Whisk in the eggs one at a time, then the vanilla. Slowly whisk in the cooled melted butter in a thin stream until the mixture looks glossy and well combined.
• In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. Add the orange zest and rub it into the dry mixture with your fingertips to release its oils.
• Add the dry mixture to the banana mixture and fold gently with a spatula just until a few small streaks of flour remain. Fold in the chopped nuts, saving the reserved 2 tablespoons for the top.
• Let the batter rest for 10 minutes to hydrate the flour. Scrape into the prepared pan, smooth the top, sprinkle with the reserved nuts, and score a shallow line down the center with a buttered knife to encourage an even split as it rises.
• Bake for 58–68 minutes, rotating the pan after 40 minutes, until the loaf is deep golden and a tester inserted near the center comes out with a few moist crumbs (not wet batter).
• Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack for at least 45 minutes before slicing.